Background: There are major challenges in olfactory measurements in clinical practice; therefore, a handheld digital scent device (DSD; Noar MultiScent 20) was developed as a tablet with an integrated storage system for odors. The DSD is a self-administered, handheld device that controls the duration of odor release to the nasal cavity through a touchscreen digital interface with automatic database generation. In this study we aimed to determine the feasibility of this DSD as an olfactory assessment test.
Methods: We recruited 180 participants (age [mean ± standard deviation], 34.58 ± 9.71 years; 114 women and 66 men) to participate in smell tests using both the DSD and the 40-item Smell Identification Test (SIT-40), which contained the same type and order of odors and the same multiple-choice answers. The scores were compared and evaluated for correlation between the tests, and test-retest reliability was calculated.
Results: The DSD test scores were higher than the SIT-40 scores (median [interquartile range], 32 [5.0] vs 31 [7.0]; p = 0.005). The completion time was less for the DSD test than for the SIT-40 (12.5 [5.0] vs 16 [6.0] minutes; p < 0.001). The tests were strongly correlated (Spearman rho = 0.74; p < 0.001) and exhibited a high level of agreement (Bland-Altman regression coefficient = 0.672; p = 0.003). The DSD test-retest reliability coefficient was 0.820.
Conclusion: The DSD is feasible as an olfactory assessment test. The digitalization of olfactory assessment combined with data science may enable new research perspectives in the field of olfaction.
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http://dx.doi.org/10.1002/alr.22992 | DOI Listing |
Sci Rep
December 2024
Laboratory for Future Interdisciplinary Research of Science and Technology (FIRST), Institute of Integrated Research (IIR), Institute of Science Tokyo, 4259 Nagatsuta-cho, Midori, Yokohama, 226-8503, Kanagawa, Japan.
The sense of smell is fundamental for various aspects of human existence including the flavor perception, environmental awareness, and emotional impact. However, unlike other senses, it has not been digitized. Its digitalization faces challenges such as the lack of reliable odor sensing technology or the precise scent delivery through olfactory displays.
View Article and Find Full Text PDFFood Res Int
December 2024
Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Brecce Bianche, 60131 Ancona, Italy.
The present study aims to deepen the knowledge of the microbiota, gross composition, physico-chemical and morpho-textural features, biogenic amines content and volatilome of Njeguški cheese, one of the most popular indigenous cheeses produced in Montenegro. Cheese samples were collected in duplicate from three different batches produced by three Montenegrin artisan producers. For the first time, the microbiota of Njeguški cheese was investigated using both culture-dependent techniques and metagenomic analysis.
View Article and Find Full Text PDFSensors (Basel)
October 2024
Department of Computer Science, University of the Bundeswehr Munich, 85579 Neubiberg, Germany.
J Vis Exp
September 2024
Department of Cell and Developmental Biology, University of Colorado Anschutz Medical Campus; Neuroscience Graduate Program, University of Colorado Anschutz Medical Campus;
Physiol Rep
October 2024
Graduated School of Frontier Biosciences, Osaka University, Suita, Osaka, Japan.
The sense of smell is still considered a fuzzy sensation. Softly wafting aromas can stimulate the appetite and trigger memories; however, there are many unexplored aspects of its underlying mechanisms, and not all of these have been elucidated. Although the final sense of smell takes place in the brain, it is greatly affected during the preliminary stage, when odorants are converted into electrical signals.
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